Chundo: A Traditional Gujarati Sweet Mango Pickle
Chundo is a beloved Gujarati sweet mango pickle that’s a staple in every household. This tangy and sweet condiment is made with fresh mangoes during summer months and is often stored for the entire year to be enjoyed with various dishes. It tastes similar to mango marmalade or mango chutney, chundo holds a special place in Gujarati cuisine.
A Family Tradition
Growing up, I was fortunate to taste my mom’s and later my mother-in-law’s delicious chundo. Some family members including children wouldn’t even consider a meal complete without it. Although we made chundo every year, I never attempted to prepare it myself until recently.
The Traditional Method
My mom would traditionally make chundo by placing it under direct sunlight for 7-8 days, slowly bringing out the flavors. Later, she adapted to an instant version to save time. Traditionally it is prepared with sugar, but she also experimented using jaggery (similar to palm sugar) as a healthier alternative to sugar.
Passing on the Recipe
When my daughter-in-law mentioned her love for chundo, I knew I had to make it for her. I got the recipe from my mom, and with her guidance, I successfully prepared a perfect, juicy chundo. My daughter-in-law loved it, and now she has enough to last the whole year! With 1 kg of mango yielding 1.2 kg of chundo, we have a delicious condiment to enjoy for months to come.
You can do the whole process on the same day but I wanted it to be juicy so I took the time to let it marinate and finished the process on the 2nd day.
Preparation Time: 45 minutes
Cooking Time: 10-12 minutes
Ingredients:
1 kg raw mango (mildly sour) / 800g grated mango (4 cups)
1 tsp salt
½ tsp turmeric
500gm sugar (3 cup)
300gm jaggery (1½ cup)
3 – 4 cinnamon sticks (small)
3 – 4 cloves
1 tablespoon Kashmiri red chili powder (mild)
1 tsp cumin powder
Instructions:
1. Marinate the mangoes: Remove the skin of mangoes and grate. Mix well with salt and turmeric powder. Let it marinate for at least 2 hours or overnight if you have time. You will notice yellow water which we keep it (do not discard) as this will help in making chundo juicy.
2. Add sugar and jaggery: Add sugar and jaggery to marinated mangoes. Mix it using your hands. You can use only sugar (800gm) if you wish. Let it sit for at least 2 hours or more. You will notice sugar and jaggery melted and it will be liquidly. Remember to adjust sugar/jaggery accordingly if mango are slightly sweet in taste.
3. Cook the mixture: In a heavy-bottom pan, add the mixture, cinnamon sticks, and cloves. Cook on low to medium heat, stirring frequently.
4. Achieve one-string consistency: Cook until the mixture reaches a syrupy consistency (one-string chasani). It will take 10-12 minutes depending on the heat you are cooking on. Be cautious not to overcook, as it will continue to thicken upon cooling.
5. Add cumin powder: After turning off the heat, add cumin powder.
6. Add chili powder (optional): Once the chundo cools down, add chili powder according to your taste preference. It’s is important to add chili powder when chundo is at room temperature which helps in restoring the bright colour. Addition of chili powder optional but it gives nice colour and taste.
7. Store: Mix well and store in a clean, dry, airtight glass container. You can store this at room temperature for 2 weeks or keep in refrigerator for longer storage.
Yield:
Approximately 1.2 kg of chundo.
Tips and Variations
– Use a mix of sugar and jaggery for a unique flavor
– Adjust the spice level to your taste
– Experiment with different types of mangoes for varying sweetness and texture
Serve this can be serve with many Gujarati dishes like muthia, masala thepla, dhokla, etc. You can use it as a jam and spread on the bread.
Share Your Experience
Try making Chundo at home and share your experience with us! We’d love to hear about your favorite ways to enjoy this traditional Gujarati pickle.
This You can also check out many pickle ideas on my website.
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